Brochet of Smelts

Ingredients

• 2 oz. of butter
• pepper
• salt
• a little chopped parsley
• a little chopped shallot
• a wineglassful of white wine
• some anchovy sauce
• another ounce of butter

Method

1. 1

   Melt butter on a fire-proof dish, dredge raspings of bread on it, add pepper and salt to taste, a little chopped parsley and shallot.

2. 2

   Place the smelts on this mixture, pour over them white wine and anchovy sauce, and finish with lumps of butter.

3. 3

   Bake in a moderate oven for 20 minutes, basting occasionally; garnish with slices of lemon and fried parsley, and serve hot.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 14. The excerpt below is the record exactly as published.

BROCHET OF SMELTS. Brocket d'Eperlans. Melt 2 oz. of butter on a fire-proof dish, dredge raspings of bread on it, add pepper and salt to taste, a little chopped parsley and shallot. Place the smelts on this mixture, pour over them a wineglassful of white wine (if liked), some anchov}r sauce, and finish with another ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.